Crispy Breakfast Potatoes

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Crispy Breakfast Potatoes with a side of scrambled eggs and fresh torn basil from my garden is my dream breakfast. The crispy and salty potatoes contrasting with the softness of the eggs matched with the freshness of the basil. 

I love this breakfast and I make it several times a week. And it’s so quick and easy and can be on your table in no time. 

How to Make Crispy Breakfast Potatoes

First, you want a peel and cut your russet potatoes into cubes.

Russets have a high starch content which allows them to crisp up nicely. But, after you cut the potatoes, a lot of starch all over the potatoes, which does not taste good and will hinder the frying process. 

Rinse and drain the potatoes a few times in cold water. Once you feel like most of the starch is off the potatoes, and the water is clear, allow them to dry on a kitchen towel for 10 minutes. 

Allowing the potatoes to dry off will also allow them to get crispy. Don’t skip this step!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure here.

Next, pre-heat a cast iron skillet on medium heat. A cast-iron skillet is recommended for this recipe because it works the best to achieve crispy potatoes without them burning or sticking to the skillet. I’ll link the one I use!

Once the cast-iron skillet is hot, add the vegetable oil/ ghee to the pan with the now dry potatoes. Season with salt and pepper and cayenne pepper. Stir and press the potatoes down until they are in a single layer. 

Allow the potatoes to cook and get crispy, turning every 5 minutes. Cook until your desired level of crispiness and browning, about 20 minutes. 

Serve with scrambled eggs and fresh torn basil. Enjoy!

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Breakfast Potatoes

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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 1
Author: Tonya | The Midwest Kitchen Blog


  • 3 small Russet Potatoes
  • ¼ cup vegetable oil/ ghee
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 pinch cayenne pepper


  • Peel and cube the poatoes into 1/2 inch chunks.
  • Rinse and drain the starch off the potatoes and let them dry on a clean kitchen towel for 10 minutes.
  • Preheat a cast-iron skillet on medium heat.
  • Once hot, add 2 tbsp of vegetable oil/ ghee into the skillet with the now-dry potatoes.
  • Season with salt, black pepper, and cayenne pepper. Stir to coat the poatoes and press them into an even layer in the pan.
  • Allow the poatoes to cook and get crispy, turn every 5 minutes, until the desired level of browning and crispiness is reached, about 20 minutes. Add more oil if the pan gets too dry. Enjoy!

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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